• Korean Chemical Engineering Research
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• v.56 no.4
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• pp.577-584
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• 2018

This study was conducted to investigate the potential of chicken feather (CF), which is a by-product in poultry industry, as a partial substitute of wood fiber in the production of wood-based fiberboard. Keratin-type protein constituted the majority of CF, and its appearance did not differ from that of wood fiber. When the formaldehyde (HCHO) adsorptivities of CF compared by its pretreatment type, feather meal (FM), which was pretreated CF with high temperature and pressure and then grounded, showed the highest HCHO adsorptivity. In addition, there was no difference between the adsorbed HCHO amounts, which was measured by dinitrophenylhydrazine method, of scissors-chopped CF and CF beated with an electrical blender. Mechanical properties and HCHO emission of medium-density fiberboards (MDF), which were fabricated with wood fiber and 5 wt% CF, beated CF or FM based on the oven-dried weight of wood fiber, were not influenced by the pretreatment type of CF. However, when the values compared with those of MDF made with just wood fiber, thickness swelling and HCHO emission of the MDF were improved greatly with the addition of CF, beated CF or FM. Based on the results, it might be possible to produce MDF with improved dimensional stability and low HCHO emission if CF, beated CF or FM is added partially as a substitute of wood fiber in the manufacturing process of MDF produced with the conventional urea-formaldehyde resin of $E_1$ grade. However, the use of CF or FM in the production of MDF has a low economic feasibility at the current situation due to the securing difficulty and high cost of CF. In order to enhance the economic feasibility, it requires to use CF produced at small to medium-sized chicken meat plants. More importantly, it is considered that the technology developed from this research has a great potential to make provision for the prohibition of animal-based feed and to dispose environmentally avian influenza-infected poultry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1785-1790
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• 2014

This study was carried out to compare the physicochemical characteristics and sensory qualities of Sikhye (Korean traditional rice beverage) prepared with foxtail millet, proso millet, and sorghum. The cultivated varieties were Setaria italica Beauv. cv. Samdamae (SDM) and Samdachal (SDC), Panicum miliaceum L. cv. Ibaekchal (IBC), Sorghum bicolor (L.) Moench cv. Nampungchal (NPC), Donganme (DAM), Oryza sativa cv. Ilpum (IP), and Baegokchal (BOC). The brix degrees of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 9.53, 8.63, 5.67, 7.57, 6.27, 12.50, and $12.27^{\circ}Bx$, respectively. There were no significant differences in pH (5.99~6.10) among the groups. The highest turbidity was 1.07 in DAM Sikhye. The L-value, a-value, and b-value were 30.85~41.11, -0.34~2.52, and 2.56~5.67, respectively. Total polyphenol contents of SDM, SDC, IBC, NPC, DAM, IP, and BOC Sikhye were 241.52, 213.69, 202.34, 258.25, 193.24, 160.81, and $170.31{\mu}g\;GAE/mL$, respectively. Total flavonoid contents of Sikhye were $19.21{\sim}54.30{\mu}g\;CE/mL$. The highest DPPH and ABTS radical scavenging activities were $16.85{\pm}0.39$ and $64.75{\pm}2.92mg\;TE/100mL$ in DAM Sikhye, respectively. Finally, the sensory evaluation results indicate that there were significant differences in appearance, aroma, and taste between the groups, and SDM Sikhye was similar with IP and BOC.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.106-115
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• 1977

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

• Journal of Korean Medical classics
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• v.11 no.2
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• pp.114-134
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• 1998

The conception of pyo(標) bon(本) joong(中) in the part of woongihak(運氣學) of negeong(內徑) one of the important thing that decides the relation between six gi(六氣) and samyum and samyang(三陰三陽) or between each other's of samyum and samyang itself, it says that the relation of Pyo-rce(表裏). So this conception from the ancient times have been used to explain the theory of meridian(經絡) and organs(五臟六腑) and in other important field of oriental medicine - Sanghannon(傷寒論), it became basis of explanation of pcthoiogical principles in the system of six kyung(六徑). At first, the subject or this study is limited to the rament of $\ll$Somun(素問)$\gg$ in order to find the accurate and original meanings of pyo(標) bon(本) joong(中). And the meanings are studied by the way of expanding it's meaning with basic conceptions of woongihak(運氣學) and astronomy included in negeong(內徑). In this study, the results are summarized as the followings. 1. The contents of - the 68th chapter of negeong(內徑), concerning pyo(標) and joong(中) come under chogi(初氣) and joonggi(中氣) of the same chapter, after consideration of astronomical knowledge. And they become active during the period that last about 30days, a haft of one step(一步) of kaekgi(客氣). 2. Bon(本) as a kind of six gi(六氣) that is revealed from internal principle of something, that is to say Ohhaeng(五行), comes mainly under the kaekgi(客氣) of woongihak(運氣學) with the meaning of 'sign' is thai the specific properties of six gi(六氣) are revealed to our sight, so we can feel that through the change of nature, Joong(中) is the other property hidden in the inside of six gi(六氣), that is a portion of original nature(本性) like the bon(本). 3. The relation of pyo(標) and bon(本) is like that bctween the principle hidden inside in all things(理) and it's expression into the real world(氣) also similar to thai of yumyang(陰陽) and ohhaeng(五行). Therefore bon(本), though it means one of the six gi(六氣), hale the property of ohhaeng(五行) and pyo(標) is revealed, with an appearance of samyum-samyang(三陰三陰). 4. pyo(標) and joong(中) are also the both sides of yum(陰) and yang(陰) that revealed under the change of yumyang-ohhaengl(陰陽五行) in the nature. For example, if the one is yang(陰), the other is yum(陰). In the process that the change of all things is revealed out, first the property of pyo(標) appears strongly and then that of joong(中) appears comparatively weakly. But, in spite of the inhibitive relation of yumyang(陰陽), pyo(標) and joong(中) promote each other. 5. Under the course of change. It happens according to the bon(本), the property of ohhaeng(五行) in the case of soyang(少陽) and taeyum(太陰), because the effect of moisture(濕) and fire(火) that makes hyung(形) and gi(氣) is very strong in the universe. In the case of taeyang(太陽) and soyum(少陰), it happens according to the bon(本) and pyo(標) because they hare the polarity of water and fire(火水), at the same time, are not separated each other. In the case of yangmeong(陽明) and gualyum(厥陰), the change appears only according to the joong(中), but not strongly because the phase of yangmeong(陽明) and gualyum(厥陰) is a lull phase processing to the next one.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.3
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• pp.440-447
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• 2009

This study was performed to compare the wear resistance of sealant and flowable resins for analyzing the effect of flowable resin as a sealant in preventive resin restorations. Specimens were made and Vicker's hardness number and surface roughness were measured. SEM observations of the polished and abraded surfaces were established. Kruskal-Wallis rank test and Mann-Whitney U test at the significant level of ${\alpha}$=0.05 were used. The following results were obtained: 1. The microhardness was decreased among groups in following order: Z350 (3M ESPE, U.S.A), Estelite (Tokuyama Dental, Japan) and Ultraseal (Ultradent, U.S.A). There were significant differences in all groups (p<0.0001). 2. The surface roughness was decreased among groups in following order: Ultraseal XT plus, Palfique Estelite LV and Filtek Z350 flowable. However, there is no statistically significant differences in roughness among Estellite, Z350 and Ultraseal at the significance level of ${\alpha}$=0.05, with p=0.116 3. SEM observation of the unworn and worn surfaces revealed the qualitative differences in the wear appearance among groups. The results in this study indicate that flowable resin is better than sealant in aspect of physical properties.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.44-49
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• 2004

This study was conducted to evaluate the effects of non-specific immuno-stimulator(NIS) supplementation on growth performance and carcass characteristics in finishing pigs. A total of eighty[Duroc${\times}$Yorkshir${\times}$Landrace] pigs(60.55${\pm}$3.72 kg in average initial body weight) were used for a 9-week assay. Dietary treatments included as follows 1) CON(basal diet), 2) NIS1(basal diet for 6 weeks and 0.05% NIS for 3 weeks), 3) NIS2(basal diet for 3 weeks and 0.05% NIS for 6 weeks) and 4) NIS3(0.05% NIS for 9 weeks). Average daily gain during the feeding period was not significantly different among the treatments (p>0.05). However, average daily feed intake was higher in NIS2 than CON(p<0.05). Backfat thickness did not differ among the treatments(p>0.05). The appearance rate of A or B carcass grade was much higher in NIS1 (58%) and NIS3 (75%) than CON(50%) and NIS2(50%). L＊(lightness) value of loin was higher in NIS1 and NIS3 than CON and NIS2. However, there was no effect by dietary NIS(p>0.05). Although a＊(redness) value of loin was lower in CON than other treatments, there was no significant difference among the treatments(p>0.05). No remarkable differences were found in sensory properties(marbling, firmness and color) among the treatments. The results from the present study suggest that NIS could be an effective feed additive to improve pork quality. However, further research is needed to investigate effect of carcass characteristics.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.1
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• pp.1-11
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• 2008

Statement of problem: Over the past decade, increased demand for esthetically pleasing restorations has led to the development of all-ceramic systems. Recent reports suggest that the all-ceramic crowns have excellent physical properties, wear resistance, and color stability. In addition, numerous ceramics have excellent biocompatibility, a natural appearance, and improved physical bonding with resin composite luting agents. However, the brittle nature of ceramics has been a major factor in their restriction for universal usage. Functional occlusal loading can generate stress in the luting agent, and the stress distribution may be affected by the marginal geometry at the finish line. Tooth preparation for fixed prosthodontics requires a decision regarding the marginal configuration. The design dictates the shape and bulk of the all ceramic crowns and influences the fit at the margin. Purpose: The purpose of this study was to evaluate the stress distribution within marginal configurations of all- ceramic crowns (90-degree shoulder, 110-degree shoulder, 135-degree shoulder). Material and methods: The force is applied from a direction of 45 degrees to the vertical tooth axis. Three-dimensional finite element analysis was selected to determine stress levels and distributions. Results and conclusion: The result of stress level for the shoulder marginal configuration was more effective on stress distribution at 135-degree shoulder margin. But the stresses concentrated around at 135-degree shoulder margin. The stress decreased apically at the surface between cements and alumina core, and increased apically at the surface between alumina core and veneering porcelain.

• Journal of Korean Medical classics
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• v.24 no.4
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• pp.157-174
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• 2011

We derived following result by organizing research about processing of medicinal of before Han(漢) dynesty. The human being intake of natural substance for the purpose of treatment was what happened later than the use of natural substance as food. According to the record of by the early years of Shang(商) dynasty, we can assume that we cooked food with water and fire. The reason why there is no appearance of common production that can be included under the name of 'Tang Ye(湯液)' in the medical record discovered from Ma Wang Dui(馬王堆) is because 'Tang Ye' was yet developed. However, as the presentation of format of medicine process, there was gradual formation of medicinal fluid concept. There are quite of records on major details of cloth manufacture like washing and selection, grinding, processing of medicine from the recordings of "Wu Shi Er Bing Fang(五十二病方)", "Yang Sheng Fang(養生方)", "Za Liao Fang(雜療方)" discovered at Ma Wang Dui. It used words like 'Ze(擇)', 'Qu(去)' for the selection and 'Jiu(酒)', 'Zhuo(濯)' for the wash as a process method before cloth manufacture. When filter the processed medicine, it used words like 'Zhuo(捉)', 'Suo(索)', 'Jun(浚)' and used 'Yin Gan(陰乾)', 'Bao(暴)', 'Yang(暘)' for dry. The 'cutting(切削)' that crushes the medicine used different names based on the properties of medicines. The most frequent crush is 'Ye(冶)' and it means the powered medicine after dry. There was thermal process of mild fire(微火) and heating of 'Wen(溫)'. There are many states of medicine seen from the medical record discovered at Ma Wang Dui so they can be said as original medicine. 藥末劑 is relatively commercialized type then. Here, it includes later 湯劑 but there was no name such as 'decoction(湯)' or 'decoction of medical ingredients(湯液)'. Also, 'Fu Ju(㕮咀)' is the transformation of what was 'Fu Qie(父且)' at "Ja Liao Fang" of medical books of Ma Wang Dui with time flow. The original meaning of 'Fu Qie(父且)' is 'Fu Zu(斧俎)' and it means the crushing medicine with axe. The most important thing among the medical books of Han dynasty is "Shen Nong Ben Cao Jing(神農本草經)" and "Shang Han Za Bing Lun(傷寒雜病論)" of Zhang Zhong Jing(張仲景). "Shen Nong Ben Cao Jing" mentioned the dry method of medicine, collection and process production time, cooked and uncooked use of medicine and there are several types of medicine. Other than those, it mentioned 'Seven methods of combining herbs(七情合和)' to address cautions for combining medicines. Therefore, the 'processing of medicinal' in east Han dynasty period entered the theoretical step. However, there is only little recording on cloth manufacture of detailed medicine. From the "Shang Han Za Bing Lun" of Zhang Zhong Jing, the development in the way of 'processing of medicinal' reveled the cloth manufacture for each medicine. This tradition is continued until today and so it presents the development of purpose of 'processing of medicinal' is to greatly present the effect of medicine and to reduce the side-effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1523-1528
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• 2008

This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.